Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Wei, Zihao; Huang, Qingrong

doi:10.1021/acs.jafc.8b06063

Cited by 206 publications

(79 citation statements)

References 75 publications

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“…The formation and disintegration of polysaccharide-protein macromolecular complexes are typical examples of such interactions, depending on compositions, environment, temperature and so on. There are many publications devoted to these subjects, and it would be unreasonable to try listing numerous original publications, especially since there are several comprehensive reviews covering different aspects of the issue [7][8][9][10]. However, dominant problems discussed in these reviews involve chemistry, thermodynamics and kinetics of polyelectrolyte formation.…”

Section: Introductionmentioning

confidence: 99%

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

et al. 2020

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General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.

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Section: Introductionmentioning

confidence: 99%

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

et al. 2020

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“…Protein–polysaccharide complexation may be applied to construct eligible Pickering stabilisers for food‐grade HIPEs (Wei & Huang, ). Ovotransferrin (OVT) is an iron‐binding protein that occupies 12% of egg white protein (Wei et al ., ), and gum arabic (GA) is a widely used food‐grade gum produced from exudation of acacia trees (Patel & Goyal, ).…”

Section: Introductionmentioning

confidence: 99%

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

Wei

2019

Int J of Food Sci Tech

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This study explored feasibility of preparing high internal phase Pickering emulsions (HIPEs) as curcumin delivery vehicles. Particles assembled from ovotransferrin (OVT) and gum arabic (GA) could stabilise HIPEs successfully, and OVT-GA particle-stabilised HIPEs with extremely high oil fraction of 0.90 were stable. Droplet size and rheological properties of OVT-GA particle-stabilised HIPEs were dependent on both particle concentration and oil fraction. Either increasing particle concentration or decreasing oil fraction resulted in a decrease of droplet size. Increase in storage modulus and viscosity of HIPEs could be achieved by increasing particle concentration or oil fraction. Food structures with controlled shape could be constructed by OVT-GA particle-stabilised HIPEs. When compared with bulk MCT oil, OVT-GA particle-stabilised HIPEs improved both extent of lipolysis and curcumin bioaccessibility significantly. These findings provided novel insight into potential application of HIPEs with extremely high oil fractions in nutraceutical delivery systems.Keywords Controlled shape, curcumin bioaccessibility, emulsion droplet size, extent of lipolysis, in vitro gastrointestinal digestion, rheological property.

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“…Protein−polysaccharide complexes have received increasing attention since they possesses multiple advantages over other delivery systems [ 1 ]. First, the preparation process is relatively simple, usually originating from electrostatic interactions between two polymers with opposite charges.…”

Section: Introductionmentioning

confidence: 99%

“…Although protein and polysaccharide complexes have been extensively studied previously [ 1 , 9 , 10 , 11 , 12 , 13 , 14 ], the interactions between these two materials still require a more systematic study. In this study, protein−polysaccharide complexes were fabricated with β-lactoglobulin (β-Lg) and gum arabic (GA).…”

Section: Introductionmentioning

confidence: 99%

“…Although it does not provide energy, it is a dietary fiber with good water solubility. Moreover, GA has been confirmed to have the function of lowering blood cholesterol [ 1 , 22 , 23 ]. GA is widely used in the manufacture of various oil-in-water emulsion systems because it has low viscosity and is stable, adhesive and indigestible in the gastrointestinal tract [ 11 , 14 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH

et al. 2020

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Protein–polysaccharide complexes have received increasing attention as delivery systems to improve the stability and bioavailability of multiple bioactive compounds. However, deep and comprehensive understanding of the interactions between proteins and polysaccharides is still required for enhancing their loading efficiency and facilitating targeted delivery. In this study, we fabricated a type of protein–polysaccharide complexes using food-grade materials of β-lactoglobulin (β-Lg) and gum arabic (GA). The formation and characteristics of β-Lg–GA complexes were investigated by determining the influence of pH and other factors on their turbidity, zeta-potential, particle size and rheology. Results demonstrated that the β-Lg and GA suspension experienced four regimes including co-soluble polymers, soluble complexes, insoluble complexes and co-soluble polymers when the pH ranged from 1.2 to 7 and that β-Lg–GA complexes formed in large quantities at pH 4.2. An increased ratio of β-Lg in the mixtures was found to promote the formation of β-Lg and GA complexes, and the optimal β-Lg/GA ratio was found to be 2:1. The electrostatic interactions between the NH3+ group in β-Lg and the COO− group in GA were confirmed to be the main driving forces for the formation of β-Lg/GA complexes. The formed structure also resulted in enhanced thermal stability and viscosity. These findings provide critical implications for the application of β-lactoglobulin and gum arabic complexes in food research and industry.

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Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Cited by 206 publications

References 75 publications

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH

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